Grimsby Institute level 3 hospitality learner, Dan Parkes, has returned triumphant from Salon Culinaire 2017, the UK’s largest and most prestigious chef competition held annually at Hotelympia London. Dan was awarded the Silver Award in the Amuse Bouche category, where he was individually judged on preparation, cleanliness and technical skills.
Dan has had a successful year and has won a number of accolades including the Golden Apple Award, the Young Lincolnshire Chef of the Year Award and was a semi-finalist in the UK Seafood Championship 2016.
He said: “I was really nervous on the day but my tutor helped calm my nerves and it went really well. I tried to use locally sourced foods and developed my recipe based on foods I enjoy. I test my creations on my tutor and Hospitality Curriculum Manager, Paul Robinson.”
Dan’s award winning menu consisted of two Amuse Bouche, which included Pigeon Breast, Parsnip Puree and Cherries and the other was made up of Langoustine, Watermelon Sauce and Celery.
Paul said: “Dan is an outstanding learner that has a clear passion for cooking, he is constantly putting himself forward for competitions to pitch himself against others nationally. He is an asset to our department and I see him doing very well in the future due to his attitude toward his trade, the fact he has just won the Silver Award at Salon Culinaire and earlier in the year winning The Young Lincolnshire Chef of the Year his CV is looking fantastic ready for leaving for employment in June. I expect he will have a list of employers knocking on his door offering him opportunities. He is a true inspiration to his peers and reflects our core values at all times, such a professional at such a young age.”
Dan is now busy preparing his entry for the Golden Apron, Lincolnshire and Yorkshire Chef of the Year competition which takes place in March 2017.